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Our Food

Sustainability

Sustainable sourcing is incredibly important to Head Chef Billy Coleman and his kitchen team, which is why all our menus are designed with a strong emphasis on provenance and sustainability. 

We use local suppliers wherever possible, who are thoroughly audited, to ensure our suppliers reflect our policies and approach to sustainability and allow us to have confidence in the products we use. 

We follow the objectives set by Compass Group to ensure we are making the right decisions in our sourcing methods, with three main priorities; provenance, animal welfare and people welfare.  

Provenance
We support UK and Ireland agriculture through our Truly Local, regional and British sourcing activities. We can tailor an offer to individual requirements at a geographical level. We actively promote the use of seasonal British produce across all of our businesses through our monthly ‘Know Your Food’ programme that is endorsed by Eat Seasonably. 

Animal Welfare
We will not buy products that don’t adhere to the ‘Five Freedoms’ concept proposed by the Farm Animal Welfare Council (FAWC) on the protection of animals kept for farming purposes. We do not use any fish from the Marine Conservation Society (MCS) Fish to Avoid List and all of our fish comes from well managed marine sources. All of our eggs are Lion Marked British. 

People Welfare
We donate a percentage of our Fairtrade sales to EATFAIR – our Compass founded Fairtrade Foundation. All of our bananas are Fairtrade. We support SME’s in showcasing their opportunities to our business through our ‘Idea Works’ programme. 

Sample Menus

Royals

Artisan Bread Rolls 

Starters

Confit Salmon
Doused cucumber, lemon chutney, octopus kimshi 

Three Onion & Poacher Tart
Beetroot mayonnaise, forage of Norfolk cress 

Ham Hock
Piccalilli, baby watercress, walnut ficelle 

Main Courses

Pork Fillet
Caramelised apple and pork sausage roll, sage and onion potato, purple broccoli, jus 

Smoked Haddock
Bubble & Squeak, poached hen’s egg, chard & chive beurre blanc 

Pumpkin Rissotto
Dressed foraged leaves, stilton 

Desserts

Orchard Apple Pie 
Toffee apple, cinnamon anglaise 

Blackberry & Lemon Curd Eton Mess
Dairy cream, blackberry textures 

Valhrona Chocolate Brownie
Morello cherry 

Half-time

Freshly baked cookies 

Full-time

Selection of Piglet Mini Pies
 

Premier Suite 

Chef's table

Wild Garlic, Lemon & Thyme Bathed Whole Chicken 
Applewood Cheddar & Three Onion Tart 
Baked Cod Loin 

Trimmings

Skin on Potatoes Roasted in English Golden Rapeseed Oil, Rustic Herbs 
Honey Roots & Shallots 
Cauliflower, Chestnut & Broccoli Cheese 
Homemade Yorkshire Puddings 
Roasting Pan Gravy 
Parsley Sauce


Sweet

Vanilla Seed Cheesecake, Blueberry Liquor 
 

Loddon Bar

Food available to purchase on the day: 
 
Trio of Piglets Mini Pies
Baked mashed potato, traditional liquor or pan gravy 

Bourbon bathed chicken kebabs
Potato skins, mixed baby leaf salad 

Lamb Balti
Pilau rice, shredded salad, poppadums 

Vegetable Balti
Pilau rice, shredded salad, poppadums 

Stone baked four cheese pizza
Baby leaves, skin on potato wedges, ciabatta garlic bread